Meal-Prep Spinach Feta Egg Bites

Borrowing the sunny spinach-and-feta pairing loved across the Mediterranean, these egg bites bake neatly in a muffin tin for easy weekday mornings. Briny cheese, tender greens, and a hint of oregano keep each portable bite bright and satisfying.

Serves 6 · 15 min prep · 22 min cook

Estimate for one serving

• 168 cal
• 14g protein
• 4g carbs
• 11g fat

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Ingredients

• 10 large eggs
• 1/4 cup whole milk or half-and-half
• 2 cups packed fresh spinach
• 3/4 cup crumbled feta cheese
• 1 cup cherry tomatoes
• 3 green onions
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• as needed olive oil spray

Instructions

1. 1Preheat the oven to 350°F and generously spray a 12-cup muffin tin with olive oil spray so the bites release cleanly.
2. 2Roughly chop the spinach and green onions. Halve the cherry tomatoes.
3. 3In a large bowl whisk the eggs, milk, garlic powder, oregano, salt, and black pepper until fully combined and slightly frothy.
4. 4Fold the chopped spinach, most of the feta, green onions, and halved tomatoes into the egg mixture, reserving a little feta for the tops.
5. 5Evenly divide the mixture among the 12 muffin cups, filling each three-quarters full.
6. 6Sprinkle the remaining feta over the tops of each cup.
7. 7Bake for 18 to 22 minutes until the egg bites are puffed, set in the center, and lightly golden at the edges.
8. 8Cool in the pan for 5 minutes, then run a thin knife each bite and transfer to a wire rack.
9. 9For meal prep, cool completely, then store in an airtight container in the refrigerator up to 4 days or freeze up to 1 month.
10. 10Reheat refrigerated bites in the microwave for 30 to 45 seconds or in a 300°F oven for 8 minutes until warmed through. Serve two per person with extra black pepper if desired.